Chicken Vegetable Soup With Dumplings Food

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CHICKEN-VEGETABLE SOUP WITH DUMPLINGS



Chicken-Vegetable Soup with Dumplings image

Mmm, dumplings. Even Mom couldn't make this heartwarming soup better-or easier!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 8

2 cups cut-up cooked chicken
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme leaves
2 cloves garlic, finely chopped
2 2/3 cups frozen mixed vegetables, thawed and drained
1 cup Original Bisquick™ mix
1/3 cup milk

Steps:

  • In 3-quart saucepan, heat all ingredients except Bisquick mix and milk to boiling, stirring occasionally.
  • In small bowl, stir Bisquick mix and milk with fork until soft dough forms. Drop dough by 18 teaspoonfuls onto boiling soup. If dumplings sink into soup, carefully bring them to top of broth using slotted spoon. Reduce heat to medium-low.
  • Cook uncovered 10 minutes. Cover and cook 15 minutes longer.

Nutrition Facts : Calories 210, Carbohydrate 17 g, Cholesterol 40 mg, Fiber 2 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 3 g, TransFat 1/2 g

CHICKEN AND VEGETABLE DUMPLING SOUP



Chicken and Vegetable Dumpling Soup image

Provided by Mel

Categories     Soups Stews Chilis

Time 1h

Number Of Ingredients 18

1-2 teaspoons olive oil
1 cup diced celery (about 2-3 stalks)
1 cup diced carrots
1 cup diced yellow or white onion
1 teaspoon salt (I use coarse, kosher salt)
1/2 teaspoon dried thyme
1/4 teaspoon pepper
8 cups chicken broth (I use low-sodium)
1 to 1 1/2 pounds boneless, skinless chicken breasts or 3-4 cups cooked chicken (see note)
1/2 cup water + 1/4 cup all-purpose flour to thicken
1/2 cup frozen peas
1 cup all-purpose flour (use 1 1/4 cups flour for sturdier dumplings)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon dried thyme or sage
1/2 cup sour cream
1/2 cup milk
1 tablespoon vegetable or canola oil

Steps:

  • In a large pot, heat the oil over medium heat. Add the celery, carrots, onions, salt, pepper and thyme. Cook for 2-3 minutes, stirring often, until the vegetables start to soften. Add the chicken broth and chicken (if using uncooked chicken). Bring to a simmer and cook for 10-15 minutes until the chicken is just cooked through and/or veggies are tender. Remove the chicken to a plate and cut into small pieces.
  • In a small bowl (or blender), combine the 1/2 cup water and 1/4 cup flour until smooth. Whisking vigorously, slowly add the flour mixture into the hot broth and stir until well combined. Stir in the frozen peas and cooked chicken and bring the soup back to a simmer.
  • For the dumplings, in a medium bowl, stir together the dry ingredients. Add the sour cream, milk and oil. Stir just until combined (don't overmix).
  • Drop teaspoon-sized amounts (the dumplings should be fairly small, they'll expand while cooking) of dumpling dough into the boiling soup, covering the entire surface of the soup. I use a #60 small cookie scoop. Cover the pot and simmer the soup and dumplings for 12-15 minutes. Do not lift the lid of the pot while the dumplings cook! Add time if the dumplings haven't cooked all the way (or if they are bigger in size than teaspoon-sized portions).
  • When the dumplings have cooked fully, remove the lid and gently stir the dumplings to break them apart, if needed. Serve.

Nutrition Facts : ServingSize 1 serving, Calories 255 kcal, Carbohydrate 19 g, Protein 15 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 47 mg, Sodium 1477 mg, Fiber 2 g, Sugar 3 g

CHICKEN DUMPLING SOUP



Chicken Dumpling Soup image

Provided by Food Network

Categories     main-dish

Yield 8 to 10 servings

Number Of Ingredients 18

2 to 3 tablespoons cooking oil
1 large onion, diced
2 carrots, diced
1/2 stalk celery, diced
Meat from 1 chicken, cooked and shredded
4 to 6 cups chicken broth
1 cup fresh cut green beans
1 cup pearl barley
1 teaspoon celery salt
1 tablespoon fresh chopped parsley
2 bay leaves
Salt and pepper
1 cup milk
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup all-purpose flour
3 eggs

Steps:

  • In a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, barley, celery salt, parsley and bay leaves. Simmer until the barley is tender, about 30 minutes.
  • Bring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough.
  • Season the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.

CHICKEN AND DUMPLING SOUP



Chicken and Dumpling Soup image

Provided by Molly Yeh

Categories     main-dish

Time 3h5m

Yield 4 to 6 servings

Number Of Ingredients 18

One 3 1/2-pound whole chicken
1 teaspoon whole black peppercorns plus freshly ground black pepper
2 bay leaves
2 cloves garlic, crushed and peeled
2 sprigs fresh thyme
3 large carrots, 1 cut into large chunks and 2 thinly sliced
3 large celery stalks, 1 cut into large chunks and 2 thinly sliced
2 medium yellow onions, 1 quartered and 1 chopped
2 medium parsnips, 1 cut into large chunks and 1 thinly sliced
6 sprigs fresh dill, 3 left whole and 3 chopped
6 sprigs fresh flat-leaf parsley, 3 left whole and 3 chopped, plus more for serving
1 tablespoon kosher salt, plus more as needed
6 tablespoons unsalted butter
1 1/2 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 1/2 teaspoons sugar
A few fresh grinds whole nutmeg
3 large eggs

Steps:

  • For the soup stock: Combine the chicken, peppercorns, bay leaves, garlic, thyme, carrot chunks, celery chunks, quartered onion, parsnip chunks, 3 sprigs dill and 3 sprigs parsley in a large pot. Add cold water to cover by 2 inches (about 5 quarts). Bring to a boil, then reduce to a simmer. Simmer, uncovered, until the chicken is very tender, for at least 1 1/2 hours (or up to 2 hours if you have the time. The longer the better!) Add more water, as needed, skimming off scum (there won't be much) and, if desired, some fat.
  • Carefully strain the stock, discarding everything except for the chicken. (You should have 3 1/2 to 4 1/2 quarts of stock.) Set the chicken aside to cool briefly while you put together the rest of the soup. Return the strained stock to the pot and bring it to a simmer. Add the sliced carrot, sliced celery, chopped onion, sliced parsnip, chopped dill, chopped parsley and the salt. Bring to a boil and reduce to a simmer. Simmer, covered, for 20 minutes.
  • Meanwhile, prepare the dumplings: In a small saucepan, bring the butter and 3/4 cup water to a boil. Remove from the heat and stir in the flour. Let cool for a few minutes so it's not so hot that it will cook the eggs, then whisk in the salt, sugar, nutmeg and the eggs, one at a time, until incorporated into a slightly lumpy thick batter. (It'll take a little work to whisk in the eggs.)
  • Drop heaping teaspoons of the dumpling mixture into the simmering soup, then cover and cook until the vegetables are tender and the dumplings are cooked through; begin checking for doneness at 15 minutes.
  • Pull the chicken meat off the bones and chop into bite-sized pieces. Season it with salt, then add it to the soup along with the ground black pepper. Taste and add more salt as needed. This is important: The amount of salt in a chicken soup can mean the difference between unappetizing chicken tea and the elixir of bubble love that it should be. So don't skip this step, and don't rush it, either. Taste your soup, and if it doesn't make you smile reflexively, add more salt, about a 1/2 teaspoon of it, and give it a few good stirs so it can dissolve. Taste and repeat, as needed, until it tastes good.
  • Serve, garnishing with fresh parsley.

PERFECT CHICKEN VEGETABLE SOUP



Perfect Chicken Vegetable Soup image

Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!

Provided by JAMINA1

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h6m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
2 skinless, boneless chicken breasts, cut into bite-sized pieces
½ large white onion, chopped
2 cloves garlic, chopped
2 (14 ounce) cans chicken broth
2 small red potatoes, chopped
¼ head cabbage, chopped
1 large carrot, chopped
2 eggs, beaten
salt and ground black pepper to taste

Steps:

  • Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
  • Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
  • Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

Nutrition Facts : Calories 233 calories, Carbohydrate 22.9 g, Cholesterol 127.1 mg, Fat 7.8 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 1.7 g, Sodium 1067.8 mg, Sugar 6 g

HUNGARIAN CHICKEN VEGETABLE DUMPLING SOUP



Hungarian Chicken Vegetable Dumpling Soup image

My dad who came from Hungary made this for us at least once a month. It is, by far, my favorite. I added the tomatoes myself. But it is a super tasting dish and the dumplings top it off! This won top prize in the Soup Competition in our local area and was served at our church dinner during our annual pre-festival chicken dinner.

Provided by SarikaKisSzentem

Categories     Chicken Breast

Time 1h45m

Yield 3 Qts., 12 serving(s)

Number Of Ingredients 12

1 lb chicken breast, with bone
1/4 cup margarine or 1/4 cup butter
2 cups diced carrots
2 cups sliced celery (slice about 1/8-inch thick)
1 1/2 cups diced onions
1/3 cup minced fresh parsley
28 ounces whole tomatoes with juice (crush with hands or in processor)
1 1/2 tablespoons sweet paprika (I use Szeged brand)
8 cups water
3 teaspoons chicken base
1 tablespoon salt (or to taste)
1 teaspoon pepper (or to taste)

Steps:

  • In a 4 quart saucepot, sweat the carrots/onions/celery/parsley in margarine.
  • Sweating means sauteeing the veggies on medium low heat with the lid on.
  • to release the natural oils from veggies.) About 10 minutes.
  • Add the paprika and mix thoroughly.
  • Add the chicken breast.
  • Stir in the crushed tomatoes, chicken base and water.
  • Cover with lid halfway and simmer until veggies are tender. Breast should be done at this point also. Remove it and set aside.
  • Meanwhile prepare dumpling dough:.
  • I use a small processor.
  • 1 1/2 cups flour.
  • 2 eggs.
  • 1/4 teaspoons salt.
  • 1/2 cup water.
  • Process or beat until the dough is stretchy. Cover and set aside.
  • When the veggies are tender the the breast is cool enough to handle cube it and return to soup.
  • Using the long side of a tablespoon, make small dumplings 1"x1/4" and release in simmering soup. Let dumplings cook until they rise to the top and continue to simmer for about 5 minute.
  • So that the soup is not watery, it is thickened using:.
  • 1/4 cup water and 2 tablespoons of all-purpose flour. Mix well to avoid lumps and pour quickly into the simmering soup mixing quickly. Simmer 5 more minutes. Check seasonings and you're ready to go -- !

Nutrition Facts : Calories 138, Fat 7.6, SaturatedFat 1.7, Cholesterol 24.2, Sodium 832, Carbohydrate 9.2, Fiber 2.4, Sugar 4.6, Protein 9.1

CHICKEN, VEGETABLE, AND DUMPLING SOUP



Chicken, Vegetable, and Dumpling Soup image

The key to this comforting soup? Tons of fresh veggies and a rich broth.

Provided by Melissa McClure

Yield Makes 12 servings

Number Of Ingredients 16

7 1/2 pounds chicken wings
6 1/2 quarts low-salt chicken broth (preferably organic)
8 large carrots, thickly sliced, plus 2 cups 1/2-inch cubes
3 large onions, peeled, quartered
6 large celery stalks, thickly sliced, plus 2 1/2 cups 1/2-inch-thick slices
4 large parsnips, thickly sliced, plus 2 1/2 cups 1/2-inch cubes
2 whole medium leeks, halved lengthwise, rinsed, thickly sliced crosswise, plus 2 1/2 cups 1/2-inch-thick slices of white and pale green parts
1 1/2 cups plus 2/3 cup chopped fresh Italian parsley
3 tablespoons chopped thyme, divided
1 1/2 teaspoons whole black peppercorns
8 large whole allspice
3 fresh bay leaves
3 1/2 to 3 3/4 pounds large chicken breast halves with skin and bones (4 to 5)
6 tablespoons all purpose flour
Fresh-Herb Dumplings
1/2 cup chopped fresh chives

Steps:

  • Combine chicken wings, broth, sliced carrots, onions, thickly sliced celery, sliced parsnips, thickly sliced leeks, 1 1/2 cups parsley, 1 1/2 tablespoons thyme, peppercorns, allspice, and bay leaves in 14- to 16-quart pot. Bring to simmer over high heat. Add chicken breast halves, skin side down, and push to submerge. Simmer until chicken breasts are just cooked through, turning once and adjusting heat to maintain gentle simmer, 20 to 25 minutes.
  • Transfer chicken breasts to rimmed baking sheet; continue to simmer broth. Cool chicken 20 minutes. Remove skin and pull all meat from bones (reserve skin and bones). Tear meat into bite-size pieces. Transfer meat to large bowl; cover and chill.
  • Add skin and bones from breast halves to simmering broth. Increase heat and cook broth at active simmer 1 hour 15 minutes. Strain broth into another large pot. If necessary, boil until reduced to 19 to 20 cups richly flavored broth. Discard chicken and vegetable mixture strained from broth. Cool broth 2 hours. DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and keep refrigerated.
  • Spoon fat from top of broth into saucepan. Heat just until melted. Pour fat into small bowl; return 6 tablespoons to pan. Add flour; blend until roux is smooth.
  • Bring broth in pot to simmer. Whisk 4 cups broth into roux and whisk over medium heat until mixture is smooth and comes to boil, about 5 minutes. Set aside.
  • Add cubed carrots and parsnips to remaining broth in pot; add thinly sliced celery and leeks. Cover pot. Simmer until vegetables are tender, about 10 minutes. Whisk in roux mixture. Add chicken pieces and dumplings, then 2/3 cup parsley, 11/2 tablespoons thyme, and chives. Simmer to heat through; season with salt and pepper.
  • Ladle soup into large shallow bowls.

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